Analysis of the cocobiota and metabolites of <i>Moniliophthora perniciosa</i>‐resistant <i>Theobroma cacao</i> beans during spontaneous fermentation in southern Brazil

Abstract

The results described here provide new insights into microbial diversity in cocoa bean-pulp mass fermentation and the kinetics of metabolites synthesis, and pave the way for the selection of starter cultures to increase efficiency and consistency to obtain homogeneous and best quality cocoa products. © 2018 Society of Chemical Industry.